Text 18954, 63 rader
Skriven 2007-08-13 06:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Weather 982
===================
 JW> twice as many hurricanes in the last ten years as we did in the
 JW> same ten years last century.
 ML> Ten years isn't long enough, as climate cycles are pretty long.
 JW> And besides the statement turns out to be false.

Darned Internet strikes again.

 ML> This was at the marine labs on Mt. Desert Island, and
 ML> I understood that the fish had been a by-product of some sort of
 ML> experiment or other.
 JW> Perhaps that too added to the flavour in some mysterious manner!

Though an amusing idea to contemplate, not so likely. I find
scientists quite careful about what they feed their families.
My father at the time was working on how the uteri of spiny
dogfish dealt with bromine, or something, but I'm pretty sure
that he wouldn't have fed us brominated shark, though he'd
have had no qualms about serving unbrominated shark.

 ML> had an appointment with the doc yesterday regarding the
 ML> fine points of interpretation of the no-resus order, so the
 ML> doc, at any rate, thinks that the time is coming.
 JW> Sad, but in the end, inevitable. This is a tough time to go through.

The worst of it is that I will have to deal with my brother
alone, and that's a daunting prospect.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Shark Steak Teriyaki
 Categories: Fish, Jw, Tnt
      Yield: 4 Servings

    1/4 c  Soy sauce
      2 tb Dry sherry
      1 tb Honey or brown sugar
      1 ts Dry Mustard
    1/4 ts Ground Ginger
      2 cl Garlic; minced
      4    Shark steaks;
      6 oz Each

  You can also use swordfish or halibut or any firm fish.

  Combine the marinade ingredients in a large ZIP bag. Add fish steaks
  and refrigerate 2 hours, turning fish over once.

  Remove fish from marinade, pat dry with paper towels. Set aside.

  Empty marinade bag into a small sauce pan and add a slurry of 1 tsp
  cornstarch in a little water and bring to a boil, stirring
  occasionally. Let cool to warm.

  Grill or broil until fish starts to flake basting with the thickened
  sauce.

  Jim Weller [who?]

MMMMM

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